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Cooking, in one picture

Know your lamb before you buy

What each cut is like, and what to cook with it

Know your lamb before you buy - What each cut is like, and what to cook with it
  1. Shoulder — Fatty and rich. Needs slow heat. Best for: roasting, braising, stews.
  2. Neck — Bony, full of flavour. Best for: stews, soup.
  3. Rack — Tender ribs, the prized cut. Best for: roasting, grilling.
  4. Loin — Lean, very tender chops. Best for: grilling, a quick sear.
  5. Breast — Thin and fatty. Needs long cooking. Best for: braising, slow cooking.
  6. Leg — The large, lean roasting joint. Best for: roasting, grilling.
  7. Shank — Tough, full of collagen. Best for: braising, slow cooking.
  8. Rump — Lean, with good flavour. Best for: roasting, steak.

Cut names vary by country and shop. Text and pictures were made with AI.

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